A very wet, no-knead focaccia at 75% hydration that needs only a brief room-temperature rest before a 36-to-48-hour cold ferment, then bakes in a generously oiled pan for a crisp, airy result.
A very wet, no-knead focaccia at 75% hydration that needs only a brief room-temperature rest before a 36-to-48-hour cold ferment, then bakes in a generously oiled pan for a crisp, airy result.
Stir together the flour, water, yeast and salt into a loose, wet dough; no kneading required.
Let it sit at room temperature about 45 minutes.
Refrigerate for 36 to 48 hours.
Spread the dough into a generously oiled pan (this batch suits about a 27 x 42 cm pan), using oiled hands to keep the thickness even.
Bake at 250 to 280 C (about 480 to 530 F) until golden and crisp.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family tree